Sausages with Yorkshire pudding (Purnell-style toad in the hole)

By Glynn Purnell From Saturday Kitchen Ingredients For the Yorkshire pudding batter 200g/7oz plain flour 200ml/7fl free-range eggs (about 4 eggs) 200ml/7fl oz milk salt 4 tsp sunflower oil For the sausages 1 tbsp sunflower oil 12 good quality thin pork sausages For the …